I realize that I have something of a reputation for riding unicorns, wearing sparkles, and subsisting on a diet of mainly pink frosted treats. But the fact is this: I love a good hippie cookie every now and again. Whether it's the "Shazaam!" from my home base in New Jersey or a Power Cookie from Whole Foods, I enjoy these cookies with dessert-worthy delight. Something about the nuts, hearty hippie ingredients like nut or whole wheat flour, and a plethora of trail mix-esque mix ins just does it for me.
So the other day when I found a bunch of millet in my cabinet, I decided to see if I could make it into a tasty cookie creation. I'll tell you right now, so you don't stress about it, that the cookies tasted delicious.
I found a recipe for oatmeal millet cookies on Grateful Table, which I proceeded to so completely change that I wouldn't even feel comfortable saying I adapted it...more like used it as a springboard. Still, I do want to give the website a shout-out because these cookies also look highly delicious.
While I toasted some cashews and millet, I evaluated my ingredients. I realized I wanted to soften the butter which was totally cold, so I did something so forbidden: once the millet and nuts came out of the oven, I laid the cold butter on top of the millet. I turned the side every minute or so. Believe it or not, because it really seems like it shouldn't have worked, it did.
But I digress. Back to the cookies.
Toasty millet gives a fantastic crunch to the cookies, as well as a pleasingly nutty flavor that works in harmony with the flavor of the actual nuts and wheat flour. Perhaps because of all of the other ingredients, the wheat flour isn't as assertive tasting as it is in some recipes, and they maintain the identity of a cookie which happens to have healthy ingredients, rather than tasting like health food.
Of course, the chocolate morsels don't hurt. Don't even think about skipping them.
Nice and crispy on the outside, hearty and full flavored and slightly chewy on the inside. They may not be actual health food, but these cookies are awfully good.
Millet cookies (not actually health food) - Printable version here
Makes about 30 cookies
- 1 cup millet
- 1 cup cashews, coarsely chopped
- 1 1/2 cups whole wheat flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 sticks unsalted butter, softened
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla
- 1 cup chocolate morsels
- First, preheat the oven to 350. Line two baking sheets with parchment paper.
- Now, toast the nuts and millet on a baking sheet while the oven preheats. Because they toast at different rates, what I did was scatter the cashews on half of the tray and let them toast for about 5 minutes, then I took the sheet out, added the millet to the other side, then let the whole tray toast for five more minutes
- Remove the tray from the oven and put it somewhere so it can cool, so not on top of the oven (you don't want your mix-ins to be hot). Proceed with the rest of the steps as they cool.
- In a medium bowl, sift together the flour, baking soda, and salt. Set to the side.
- Cream the butter in a stand mixer until nice and fluffy, 3 to 5 minutes. Add the brown sugar and continue to mix until it becomes fluffy again, 3 to 5 more minutes.
- Stop the mixer. Add the eggs one at a time, briefly mixing after each addition until incorporated. Stir in the vanilla.
- Add the dry ingredients to the butter mixture, mixing as minimally as possible until everything is incorporated into a chocolate chip cookie-esque dough.
- Now, add the toasted millet and cashews and the chocolate morsels. Fold gently into the dough until evenly incorporated.
- Place the cookie dough with an inch or two of space around on all sides on the cookie sheet. I made pretty fat cookies, a heaping tablespoon, but you make them however big you want them.
- Bake for 12 to 15 minutes, or until toasty on the edges and set in the center. Remove from the oven. Let cool on the baking sheet for a minute or so before transferring to wire racks to cool completely.